VINIFICATION

Question 1

Describe the process ‘tirage’?

Answer 1

*Thisis the process of selecting healthy grapes for the crash

Question 2

Describe pre-fermentation maceration aka cold soak?

Answer 2

*The grapes are held in contact with their skins at cool temperature for 6-10 hours, which increases the flavor.

Question 3

Describe white wine making? 9 steps

Answer 3

*Harvest
*De-stemming
*crushing
*pressing-separating of the juice
*fermentation
*Maturation
*racking
*fining
*bottling

Question 4

Describe red wine making? (9 steps

Answer 4

*harvest
*de-steaming
*crushing
*fermentation on the skins
*pressing
*maturation
*racking
*fining
*bottling

Question 5

Describe Semi-Carbonique Maceration?

Answer 5

*An open vats is filled with whole bunches of grapes, and the pressure crushes the berries at the bottom of the vat.
*The ambient yeast then begins fermentation giving off CO2, and the vat is sealed to produce anaerobic environment and the remaining grapes undergoes (carbonique maceration/intracelluer fermentation).

Question 6

Give an example of wine produced by semi-carbonique maceration, and describe the aromas?

Answer 6

*Beaujolais Nouveau
*Peer-drop, bubble gum, & banana aromas.

Question 7

Describe Malolactic Fermentation/Conversion?

Answer 7

*It is the conversion of malic acid into lactic acid, which gives the wine a rounded & buttery character and reduce the overall acidity.

Question 8

Describe what means Batonnage?

Answer 8

*Is the process of stirring up the less to increase flavor extraction.
(Muscadet)

Question 9

Describe what means Buttage?

Answer 9

*Earthing up to protect the vines from frost damage.

Question 10

Describe Cryoextraction?

Answer 10

*Used in Countries where it is impossible due to the climate condition to produce ice wine.
*Freeze the grapes to (-7c) then pressed to extract the highly concentrated juice.